1 large eggplant
1/2 lb. Mozzarella or Jack cheese, grated or thinly sliced
1 pkg. (4 oz.) thinly sliced pepperoni
Dried oregano leaves
1/2 cup dry bread crumbs
1/2 cup grated parmesan cheese
2 eggs, beaten
Oil, olive preferred
Crushed red pepper, optional

Wash eggplant, slice into 1/2 inch slices. Do not peel. On half of the slices, place mozzarella or jack cheese. Top with 2 or 3 pepperoni slices. Sprinkle with oregano. Top with remaining eggplant halves. Combine bread crumbs and parmesan cheese on a plate. On another plate, place the eggs. Dip the eggplant on each side first in the egg and then in the crumbs. When well-breaded, place on a baking sheet. Drizzle each side with about 1 tsp. of olive oil. Sprinkle with crushed red pepper, if desired.

Bake at 375°F for 15 minutes. Turn with spatula.

Bake for 15 minutes on other side. Serve hot, warm, or at room temperature.